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Pea and Pancetta Spaghetti Carbonara


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  • 1 (1lb) pkg spaghetti
  • 1 1/2 cups fresh or thawed frozen sweet peas
  • 1/2 cup heavy cream
  • 1/4 tsp black pepper
  • 1 large egg
  • 3/4 tsp kosher salt, divided
  • 6 oz pancetta, chopped
  • 2 tbsp. olive oil
  • 1 shallot diced
  • 4 garlic cloves, minced
  • freshly grated parm cheese
  • chopped fresh mint



Step 1

cook spaghetti according to package directions. adding peas during last minute of cooking time; drain pasta mixture

Whisk together cream, pepper, egg and 1/4 tsp salt in a small bowl.

cook pancetta in a large saucepan over medium-low heat, stirring occasionally until browned, 8-10mins. using a slotted spoon, transfer the pancetta to a bowl. reserve drippings in pan.

add olive oil, shallot and remaining 1/2 tsp salt to drippings in pan.

Cook over medium-low heat, stirring often, until shallot is soft and golden; 2 to 3 mins. add garlic, cook, stirring often, just until fragrant, about 1mins. stir in pancetta and pasta mixture. add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce. transfer to a warm serving dish, and garnish with cream and mint.


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